Salmon Mousse

Instructions

1. Place the salmon fillet in a large skillet and cover with water. Bring to a gentle simmer over medium heat and cook the salmon for about 8-10 minutes, or until it flakes easily with a fork.

2. Remove the salmon from the skillet and let it cool. Once cooled, flake the salmon using a fork, removing any skin and bones.

3. In a small saucepan, sprinkle the gelatin over cold water and let it soften for about 5 minutes.

4. In a separate bowl, whip the heavy cream until stiff peaks form.

5. In a food processor, combine the flaked salmon, lemon juice, Dijon mustard, dill, salt, and pepper. Pulse until the mixture is smooth.

6. Heat the gelatin mixture over low heat until the gelatin dissolves completely.

7. Slowly add the gelatin mixture to the salmon mixture in the food processor and pulse until well combined.

8. Gently fold the whipped cream into the salmon mixture until fully incorporated.

9. Transfer the salmon mousse to a serving bowl or individual ramekins.

10. Cover the mousse and refrigerate for at least 2 hours, or until set.

11. Serve the Salmon Mousse chilled with cucumber slices and crackers or toasted baguette slices.